Hello! This is Amanda.
Let me share how to use the kitchen knife properly.
If you don't use it in the right way,
If you buy a luxury knife that costs 10 million won,
it'll end up no different than a cheap knife.
(I'm not saying a 1,000 won knife is bad.)
To understand how to use a proper knife,
you first need to know about the knife you're using.
Today, I'm going to start with some basic knowledge.
I'm not gonna talk about cutting today.
Because it is too broad.
I won't be able to say everything even if I say it in 10,000 words, I'll say it later.
How to use a kitchen knife properly.
Most kitchen knives are made of stainless steel.
Some people like a carbon steel knife.
Rusty material.
Or the newest expensive powder special steel material.
This is too broad to talk about, so I'll wrap it up like this.
The stainless steel used in pots like this
is highly corrosion resistant.
But the bottom is a little weak.
Including this austenite type of 304, 316, and so on.
So the kitchen knife is another area.
Use materials with strong hardness.
Like martensite.
Most kitchen knives are 420-grade.
The hardness is just right.
But it's a little less sharp.
A good kitchen knife uses a higher grade of high-caliber stainless steel.
Because it also matters how sharp it is.
I mean 440-grade of the material or higher.
This type of stainless steel is called highly elastic stainless steel.
Which is divided into several categories.
But it's too much, so I won't say much. Haha
So today, I'm going to introduce you to a high-quality kitchen knife with high elastic stainless steel.
It's a little less resistant to corrosion.
But it is strong and hard.
So, I'm sure you understand now, right?
Stronger firmness means less flexibility.
And It's with a little stainless.
With this understanding, you'll know which knife to use.
First, please refrain from doing this when using a kitchen knife.
Cutting the strong bones.
Picking the lid off the jam.
Cutting down trees
Second, please keep it clean and dry.
After use, do not wipe it later, wash it thoroughly and keep it dry.
Do not soak in water like other dishwashers.
And please don't even wash the dish.
Third, please use a cutting board that is suitable for firmness.
Please refrain from cutting boards made of too hard materials such as glass, wood, metal, and marble.
Don't cut it right out on the sink.
Fourth, you have to sharpen the knife properly to use it for a long time.
This is what it looks like when you sharpen your knife.
It's not a problem if you use a knife to cut it in a balanced manner.
Sometimes you cut it sideways, and the knife starts to go off.
Do you remember when your parents sharpened a knife in a bowl when you were young?
It's because they cut it sideways.
And that's why this tool is used by chefs at restaurants.
It's used for grinding both sides like this.
One more thing, when you're using a tool like this, it's safe to keep it upright.
There's a tool like this.
But there's a limit to its use.
It's not working very well.
If the bottom is flattened like this,
Now there is a tool you really need.
Sharpen a knife on a stone like this.
The numbers on this list are numbers of how detailed they are.
The higher the number, the more detail.
It's more expensive.
So all of these tools have to be numbered.
Be careful when you purchase.
If there's a scratch on the knife,
Grind it from 240 to 400.
So I'll get rid of the scratch first.
I think this is the tool we used in old Chinese folk tales.
Soak it in water for a few minutes before using it.
It's from our brand.
There are anti-slip tools underneath.
It's fixed like this.
When you sharpen a knife, you can sharpen it at an angle of 15-20 degrees.
Even if I look like I'm just moving the knife up and down,
I'm using both thumbs to sharpen it.
And relax when you come down.
So it doesn't have to be in a certain direction.
I'll keep sharpening the rest.
How far should I sharpen the knife?
First of all, take a good look at the knife
The little scratches are gone, right?
And touch the knife.
If you cut it sideways,
You know the knife's not balanced.
But I think it's better than both sides are balanced.
This time, unlike before,
You need to push when you're down and relax when you're up.
Keep the same angle as before.
If you're not familiar with it, you can use this tool.
If you put a tool like this on the back of a knife and sharpen it,
You can go at a certain angle.
Doesn't it look so simple?
I've used up 400, so I'm going to use 1000.
The way to sharpen a knife is the same as before.
Make sure there are no scratches while sharpening the knife.
If there's a scratch, you can put the knife up and grind it.
1000 is enough to sharpen a knife.
This much is enough.
But for those who want to be sharper,
Use 3000, 6,000 or 10,000.
It's like a mirror with a sharpened knife.
It's evenly and smooth.
Grind these vegetable knives in the same way as kitchen knives.
We made this knife, and it's made of good material.
This knife's precautions are the same as before.
It's also very convenient to check for scratches on the knife.
I'll check with a piece of A4 paper, it'll be cut like this before grinding.
But it'll be like this after grinding.
After grinding, any ingredients are balanced and cut well.
I've asked people who sharpen knives on the street to sharpen them.
And here's what it looks like.
It's not balanced, it's not smooth.
So please keep this video in your possession and keep watching.
That's it for today's video.
I'd like to be of great help to you in using a knife.
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